Hot and sour kudzu root powder

Recipe Recommendations

• Pueraria powder 240 grams
• mung bean starch 80 grams
• refined salt 5 grams
• boiling water appropriate amount
• cucumber silk appropriate amount
• shredded chives appropriate amount
• Cooked peanuts appropriate amount
• fresh soy sauce appropriate amount
• rice vinegar appropriate amount
• garlic juice appropriate amount
• pepper oil appropriate amount
• Oil poured chili appropriate amount
• mineral water appropriate amount

• hot and sour
• steamed
• ten minutes
• simple

Steps for Hot and sour kudzu root powder

1

Mix kudzu root powder and mung bean starch, add a little salt in it and stir well.

2

Blanch the dry powder with appropriate amount of boiling water, and stir vigorously with a rolling pin while blanching until it has no dry powder particles and becomes sticky.

3

Then pour the scalded dough into a mold. Use an ordinary metal plate for the mold, and then use a spoon to soak it in water to smooth it.

4

Place the mold plate into the steamer.

5

Steam over medium heat for 20 minutes and remove.

6

Then place it into a cold water basin together with the mold plate to cool.

7

Remove the mold after cooling thoroughly. During this period, you can change the water twice to cool quickly, or sprinkle some ice cubes.

8

You can use a knife to cut the frozen kudzu powder into strips or small pieces, just cut it according to your preference.

9

The remaining powder lumps should still be soaked in a cold water basin and stored. It is best not to store them for more than 24 hours.

10

Put the cut vermicelli into a bowl.

11

Pour in appropriate amount of mineral water or cold boiled water, and add seasonings; fresh soy sauce, rice vinegar, garlic juice, pepper oil and oil-poured chili seeds and stir well.

12

Then sprinkle with shredded cooked peanuts, shredded cucumber and shredded chives and serve.

Hot and sour kudzu root powder Make Tips

Recipe Categories

• cold dishes
• home cooking
• Summer recipes